SARNIE MAKEOVER

Quick-to-make sand­wiches that stay crisp and crunchy un­til lunchtime

Easy Cook - - CONTENTS -

Sand­wiches that will stay crunchy un­til lunchtime

Sesame stir-fry wrap

Mix 2 tbsp tahini with juice ½ le­mon and 1 tbsp wa­ter to form a paste. Spread on the base of 1 large whole­meal tor­tilla wrap with some sea­son­ing. Scat­ter over ½ x 265g pack raw stir-fry veg and ½ tbsp sesame seeds. Roll up in a tight wrap and halve. Makes 1.

Keep-it-green sand­wich

Mas­sage ½ tbsp sesame oil into 25g curly kale and 1 tbsp tamari for a few mins un­til soft­ened, then set aside. Smash 1 small av­o­cado with a fork, in a bowl, with juice 1 small lime, 40g drained chick­peas and some sea­son­ing. Spread on 1 slice rye bread, lay the kale on top and sprin­kle with ½ tsp pa­prika. Top with another slice of rye and halve. Makes 1.

Ham, cheese & home­made pickle bloomer

Finely slice ½ red onion and 4 radishes and put in a small bowl with 2 tbsp red wine vine­gar and a pinch of golden caster su­gar and leave to lightly pickle for 20 mins. Mix 1 tbsp mayo with 1 tbsp Di­jon or whole­grain mus­tard and spread onto 4 thick slices white bread. Top two slices with ½ x 130g pack smoked ham, hand­ful fresh pars­ley and 2 large slices ched­dar. Drain the onions and radishes and lay on top. Close and halve to serve. Makes 2.

Ital­ian sub

Halve 2 x 135g cia­batta rolls and but­ter the bases, if you like. Lay 90g salami slices on top, 60g torn moz­zarella, 2 tbsp torn basil, 10 sun­dried toma­toes and driz­zle over 1 tbsp bal­samic glaze. Close to serve. Makes 2.

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